Grilled Moroccan Chicken
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The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Photo by Johnny Miller (Clarkson Potter, 2021)
First posted on this site in 2012, this grilled Moroccan chicken is an oldie but a goodie! The spices used in the marinade echo the flavors of ras el hanout, a North African spice blend that contains over a dozen spices, like cumin, coriander, ginger, turmeric, cinnamon, cayenne pepper, cardamom, allspice, fenugreek, and more. Not only is this dish a hit with the whole family – yes, even the little ones – but it’s also a breeze to prepare. The bonus? Minimal clean-up! Pair the chicken with plain couscous or my warm couscous salad with apricot vinaigrette.
What You’ll Need To Make Grilled Moroccan Chicken
Step-by-step instructions
Begin by pounding the chicken breasts to an even 1/2-inch thickness.
This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.
Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a bowl or directly in a sealable plastic bag.
Mix well.
Place the chicken and marinade in a freezer bag, press the air out, and then massage the marinade into the chicken until the breasts are evenly coated. Marinate in the fridge for at least 5 hours or overnight.
When you’re ready to eat, preheat your grill to high. It’s important that the grill is very hot — you want nice grill marks and char in the short amount of time it takes to cook these.
Grill just a few minutes per side for perfectly tender chicken breasts.
Photo by Johnny Miller (Clarkson Potter, 2021)
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Grilled Moroccan Chicken
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Ingredients
- 1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Instructions
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate in the fridge for at least 5 hours or overnight.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 344
- Fat: 19g
- Saturated fat: 3g
- Carbohydrates: 3g
- Sugar: 1g
- Fiber: 1g
- Protein: 40g
- Sodium: 798mg
- Cholesterol: 118mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hello from Greece!
What an amazing recipe, easy to make and with a super delicious result!
It leaves the chicken so so tender with excellent taste and smell.
I used my oven’s grill indication and turned out EXQUISITE!
Thank you!
Lena Charitou!.- x
Another hit! Paired with the suggested warm couscous salad. Everyone enjoyed (even the picky eaters). So easy to prepare ahead and pull it together for dinner.
Another culinary victory! I made the Grilled Moroccan Chicken with the recommended Warm Couscous Salad with Apricot Vinaigrette for me and Mom for our Easter Sunday dinner. Mmm mmm good. We’ve added it to our list of favourite recipes.
I recently travelled to Morocco and brought back some ras el hanout. Would the measurement equal all the spices you use or do you think I would need to adjust downward?
Yep I think the measurement would be equal – I’d love to know how it turns out!
I loved this with chicken. Has anyone tried it with salmon?
Delicious! Didn’t have time to marinate more than 10 minute but still turned out great. I broiled as we ran out of propane and was still tasty. Definitely will make it again on the grill!
We made this using a whole chicken on the rotisserie on the Kamado Joe grill and served it with the Middle Eastern Chopped Salad from the book. So flavorful and delicious! Thanks for the recipe, Jen!
Can this be cooked in the oven?
Hi Fern, For indoor cooking, I’d use a grill pan on the stove as opposed to the oven. Heat it over medium-high heat until hot. Add the marinated chicken breasts and cook for 2 to 3 minutes on the first side without touching, until the chicken develops nice grill marks. Using tongs, flip the chicken over and cook 2 to 3 minutes more, or until cooked through. Hope you enjoy!
I ADORE this recipe on the grill. Do you think it would work in the oven?
…I meant to rate this wonderful recipe FIVE STARS (…’cuz it truly is!!!)
Oh my – this chicken is a flavor explosion! I used skinless & boneless chicken thighs and baked the chicken in the oven because I don’t have a grill. This recipe will definitely make its way into my rotation; it’s so delicious, aromatic, and a bit different. I paired it with the Cilantro Lime Rice, also on this site. It was a fantastic dinner — one that I will definitely make again. Thanks Jenn!